Yummy, creamy comfort food - this is NOT health food! I have adapted this from a recipe I found online years ago to make it as easy on cleanup as possible. **EDIT: butter amount corrected following review 2/24.
- Preheat oven to 350 degrees F. Spray a 9 x 13 inch casserole dish with non-stick spray.
- Wash the potatoes, or peel if you like. We leave the skins on. Slice them thinly, about 1/4 inch thick. Boil for about 5 minutes to soften them, but don't overcook them! They should be soft, but not done.
- While potatoes are cooking, put butter and onion in a large microwave-safe dish and cook for 2-3 minutes, until onions are soft and slightly translucent. (I use my large Pyrex measuring cup.) Add remaining ingredients, mix well, and microwave 3-4 more minutes until bubbling.
- Layer potatoes and sauce mixture into greased dish, evenly coating potatoes. Top layer should be sauce. Bake for about 45 minutes until the top is browned and bubbly.
- (If you're pressed for time, microwave the casserole for about 10 minutes, then stick it under the broiler to brown the top - my family can't tell the difference!).
This was much simpler to make than I had expected! I halved this recipe and used 3.5 large baking potatoes and a 1.75 oval baking dish. I used my food processor to slice the potatoes and boiled them for 3 minutes instead of 5 based an another reviewers comments (next time I would boil them the full 5 minutes), meanwhile I cooked the other ingredients in the microwave subbing low-fat sour cream and fat-free cheddar - that entire prep took me no more than 20 minutes, closer to 15. According to the instructions it only bakes 45 minutes which is an hour total - so I think the cooking time could be adjusted to be more reflective of the times listed in the directions. I ended up leaving this in the oven for 65 minutes - since our company was late and the rest of the food wasn't ready - and the top hadn't started to brown until then. The potatoes were still firm and not at all mushy which is why I would boil them for the full 5 minutes. All in all they tasted great and everyone enjoyed them! Made for 1-2-3 Hit Wonders tag game. *Update, made again this time making the full amount using 1 can cream of chicken and 1 can cream of mushroom soup and boiling the potatoes for the full 5 minutes and they were just right!
Delicious! I used one each cream of chicken and mushrooms, I also added in some grated Parmesan cheese between layers and added in 1-1/2 teaspoon garlic powder in with the soup mixture, I used lots of freshly ground black pepper, we enjoyed this, thanks for sharing!
I made this exactly as (was) written. GB originally had this recipe written up as calling for 2 sticks of butter. While I thought that was quite a lot, but being the 'butterholic' that I am, I went for it. (She apologized and has since corrected her recipe to read 1/2 stick, NOT 1/2 cup as it was originally). I literally had to use a turkey baster and suck the butter out before I could eat the casserole. lol! Putting that aside (haha), this is a very flavorful dish. Simple to make and nice and creamy. Yes, the pans used are few, and this is a very easy recipe to follow and put together. I used our own Quick and Easy Cream of Chicken Soup (Lite-Bleu) and sprinkled the top with a small amount of additional shredded cheddar cheese. I don't feel it is necessary to boil the potatoes so next time I would omit that step also. I boiled mine for 2-3 minutes, and they were still firm. However, after baking, they had a mashed potato texture rather than the traditional scalloped version of this recipe (of course, this could have been due to the large amount of butter also). ~Bird